FUNCTIONAL PROPERTIES OF CAKE SUPPLEMENTED WITH SWEET POTATO AND CAMEL MILK
Abstract: Sweet potato flour and Camel milk can serve, as a source of some nutrients, natural sweetness, colors and flavor, to
prepare food product formulas. Both of them, alone or together, could be considered as an excellent novel source of
natural health-promoting compounds in the functional food market. Sweet potato flour contains plenty amounts of -
carotene and anthocyanins, while, camel milk is a very important food stuff, due to its low cholesterol, low sugar,
high minerals and vitamin C contents. The physico-chemical and sensory properties of cakes containing different
concentrations of the tested sweet potato powder and camel milk as a partial replacement of wheat flour were
estimated. The present results showed that, total phenolic compounds and antioxidant activity were increased by
increasing the potato powder in the cake. The cake height and volume were decreased, compared with the control
sample. The tested cake showed no significant differences in terms of odor, texture and over all acceptability. The
results showed, also, that cakes prepared by the sweet potato powder and camel milk had significant higher -carotene
contents than that of control cakes. Therefore, it could be concluded that sweet potato powder and camel milk can be
used as functional ingredients in cakes. Consequently, the tested caked could be considered an excellent source of
vitamin A for children and adults (male and female).
Publication year 2021
Pages 118-126
Availability location 0972-5210
Availability number 2581-6063
Organization Name
serial title Plant Archives
Author(s) from ARC
External authors (outside ARC)
    امام عبد الرحيم 2Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza, Egypt
    وفائى زكى عاذر 3Department of Natural Resources, Faculty of African Postgraduate Studies, Cairo University, Giza,Egypt
    سمية محمد صبرى معهد بحوث تكنزلوجيا الاغذيه
Publication Type Journal
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